Stuffed Chicken Balls on a Bed of Herb Cream

Efrat Libfroind Recipe By
  • Cook & Prep: 1 h
  • Serving: 6
  • Contains:

The secret here is the technique. When you discover how easy it is, you’ll want to make this recipe over and over again, using whatever fillings suit your fancy. For large events, I make these in advance and freeze the stuffed balls before cooking them. On the day of the affair, I cook and bake them in minutes. The result is an incredible dish.

Ingredients (22)

Filling

Chicken

Chicken Ball Seasoning

Herb Cream

Start Cooking

Prepare the Chicken Balls

  1. In a small bowl, combine broccoli, cauliflower, bread crumbs, garlic, salt, pepper, and mayonnaise.

  2. Place a chicken breast on a sheet of plastic wrap. Place a tablespoon of filling in the center. Use the plastic wrap to shape the chicken into a ball and seal tightly.

  3. Bring water to boil in a large pot. Cook the plastic-wrapped balls for five minutes.

  4. Remove balls from water using a slotted spoon. Let cool slightly and remove plastic wrap. Place balls in a baking pan.

  5. Preheat oven to 400 degrees Fahrenheit.

  6. In a small bowl, combine olive oil, paprika, and garlic, and spread mixture over the balls. In another small bowl, combine chili sauce, soy sauce, and honey, and pour mixture over balls. Bake, uncovered, for seven minutes.

     

Prepare the Herb Cream

  1. In a food processor, combine parsley, cilantro, cashews, garlic, salt, pepper, honey, and olive oil to form a thick mixture.

To Serve

  1. Place two tablespoons herb cream on a plate. Top with chicken ball. Garnish with strips of fried leek and serve.

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